EASY UPSIDE DOWN CAKE
Provided by Food Network
Time 55m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Drain pineapple; reserve 3/4 cup juice.
- Stir together melted butter and brown sugar in 12-inch skillet with heat-proof handle. Arrange pineapple slices in sugar mixture. Place cherry in center of each pineapple slice.
- Prepare cake mix according to package directions, replacing water with reserved 3/4 cup juice. Pour batter evenly over pineapple.
- Bake at 350 degrees F., 40 to 45 minutes or until toothpick inserted in center comes out clean.
- Cool 5 minutes. Loosen edges and invert onto serving platter.
- Note: Cake can be baked in 13x9-inch baking pan instead of skillet. Prepare and assemble cake as above except cut two pineapple slices in half and place whole slices along edges of pan and halved slices in center. Place cherries in center of slices. Bake and cool as above.
- Mini Upside Down Cakes:
- Drain 1 can (20 oz.) DOLE® Crushed Pineapple, reserve juice.
- Grease 24 muffin cups. Stir 1/3 cup melted butter with 2/3 cup packed brown sugar.
- Evenly spoon mixture into bottom of cups; spoon about 1 tablespoon crushed pineapple over sugar mixture.
- Prepare cake mix as above. Evenly pour batter into cups.
- Bake 20 to 25 minutes.
- Invert onto serving platter. Makes 24.
- Per Serving: 293 calories, 7g fat (4g sat.), 0mg cholesterol, 310mg sodium, 58g carbohydrate, 1g protein
MINI UPSIDE-DOWN CAKES
Steps:
- Brush four 4-ounce ramekins with butter. Sprinkle brown sugar in the bottom of each and line with sliced pineapple. Whisk 1 egg, 1/4 cup buttermilk, 3 tablespoons melted butter and a dash of vanilla in a bowl, then stir in 1/2 cup flour, 6 tablespoons granulated sugar, 1/2 teaspoon baking powder, 1/8 teaspoon baking soda and a pinch of salt. Divide among the ramekins. Bake at 350 degrees F, 20 minutes. Let cool, then unmold and top with confectioners' sugar.
Nutrition Facts : Calories 287 calorie, Fat 13 grams, SaturatedFat 8 grams, Cholesterol 84 milligrams, Sodium 197 milligrams, Carbohydrate 40 grams, Fiber 0.5 grams, Protein 4 grams, Sugar 26 grams
EASY PINEAPPLE UPSIDE-DOWN CAKE
Wow your friends and family with this classic pineapple upside-down cake. With tasting notes that boast fruity, gooey, caramelly goodness, it's no wonder why this has been a must-make favorite for generations. In our Easy Pineapple Upside-Down Cake recipe, save yourself some time with a fool-proof shortcut. With a box of Betty Crocker™ Super Moist™ Yellow Cake Mix, you can have this impressive dessert prepped for the oven in just 15 minutes. With step-by-step directions, Betty's with you every step of the way in this incredible upside-down pineapple cake. Now just bake, flip and enjoy!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
- Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
- Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.
Nutrition Facts : Calories 380, Carbohydrate 57 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1/12 of Cake, Sodium 310 mg, Sugar 41 g, TransFat 0 g
EASY PINEAPPLE UPSIDE-DOWN CAKE
Make and share this Easy Pineapple Upside-Down Cake recipe from Food.com.
Provided by RecipeNut
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Follow instructions on cake box for making an oblong single layer cake.
- Prepare cake batter and set aside.
- Cut up butter in small pieces and place all over the bottom of the oblong pan specified on cake box.
- Sprinkle brown sugar generously over the butter.
- Place pan on the stove (or in the oven) and heat slowly until butter and sugar melt to a liquid then remove from heat.
- Evenly space the pineapple slices around the bottom of pan in the heated sugar and butter.
- Place the cherries and nuts between the pineapple slices (Tho the cherries and nuts look nice and taste great, they are optional).
- Pour cake batter on top of the pineapple/cherry/nut mixture.
- Place in oven and bake as directed on cake box.
- As soon as cake is done place a plate over the cake and turn upside down and carefully remove pan.
- If you wait too long the sugar will harden and be difficult to remove.
- Note: Peaches may be used in place of pineapple.
Nutrition Facts : Calories 573.9, Fat 24.1, SaturatedFat 6.5, Cholesterol 86.3, Sodium 506.7, Carbohydrate 86.3, Fiber 1.7, Sugar 61.4, Protein 5.6
PINEAPPLE UPSIDE-DOWN CAKE
This Southern staple is the kind of cake that's always on the table, ready to greet anyone who comes over. Good enough for dessert, it's also not supersweet, so you could have it for breakfast with coffee or tea, or at any time of day. Made with canned pineapple and maraschino cherries (which can stay in the cupboard for a long time), it's a delicious and beautiful cake that's also budget friendly. The caramel finish is simple to put together, and the base is light and moist, but strong enough to hold up that joyful topping. If you don't want to use whole milk, you could use an equal amount of the reserved pineapple juice. The end result will be slightly sweeter, but that's not a bad thing.
Provided by Millie Peartree
Categories easy, cakes, dessert
Time 1h30m
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees.
- Prepare the topping: In a medium bowl, whisk together sugar, butter, vanilla extract and cinnamon (if using). Pour the mixture into an ungreased 9-inch pie dish or round cake pan that's at least 2 inches deep.
- Using a clean kitchen towel or a paper towel, blot any excess liquid off the fruit. Arrange the pineapple slices to your liking in a single layer on top of the brown sugar-butter mixture, covering the base of the pan, then add the cherries wherever there's a gap. Place the pan in the refrigerator while you prepare the rest of the cake.
- Prepare the cake: In a medium bowl, whisk together the cake flour, baking powder, baking soda and salt; set aside.
- Using a handheld mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until creamy, about 1 minute. Add sugar and beat on high speed until creamed together, about 1 minute, scraping down the sides and the bottom of the bowl with a rubber spatula as needed.
- On high speed, beat in the eggs, one at a time, until combined, then beat in the yogurt and vanilla extract, scraping the bowl as needed.
- Pour the dry cake flour mixture into the wet ingredients. Turn the mixer to low speed and carefully pour in the milk. Beat on low speed just until all the ingredients are combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
- Remove the pan from the refrigerator. Pour and spread the cake batter evenly over the topping.
- Bake for 40 to 55 minutes. The cake is done when a toothpick inserted into the center comes out mostly clean. (A couple moist crumbs are OK.)
- Remove cake from the oven and cool on a wire rack for 20 minutes. Run a knife along the edge to loosen, then invert the cake onto a plate. (Take care, as the pan may still be hot.) Serve warm or at room temperature.
PINEAPPLE UPSIDE DOWN CAKE - EASY WAY
Make and share this Pineapple Upside Down Cake - Easy Way recipe from Food.com.
Provided by Rutecki Family
Categories Dessert
Time 45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Melt 1/2 stick margarine in a 9 X 9 baking pan.
- Add brown sugar and stir until mixed.
- Place canned pineapple slices over mixture.
- If desired, add maraschino cherry half or a nut in the center of the slice.
- Using the pineapple juice as the liquid, stir up a box of yellow cake mix according to the box directions and pour over all.
- Bake according to box directions or until it looks done and brown.
- Go around the edge with a knife, then place a large platter over the cake and invert so that pineapple slices are on top.
- Scoop out anything left in pan and add to cake. Serve with whipped topping if desired.
Nutrition Facts : Calories 333.3, Fat 14.2, SaturatedFat 2.3, Cholesterol 47.4, Sodium 326.8, Carbohydrate 49, Fiber 1.1, Sugar 32.3, Protein 3.8
UPSIDE-DOWN APPLE CAKE RECIPE BY TASTY
Here's what you need: butter, sugar, eggs, vanilla extract, milk, all-purpose flour, baking powder, salt, cinnamon, apples, butter, brown sugar
Provided by Camille Bergerson
Categories Desserts
Yield 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F (180°C) and grease a 9-inch (23cm) cake pan.
- In a bowl, cream together the butter and sugar.
- Whisk in the eggs, vanilla and milk until fully incorporated.
- Add the flour, baking powder, salt, and cinnamon. Whisk until combined.
- For the sauce, melt butter in a saucepan over medium heat, and stir in the brown sugar. Bring to a boil and continue to stir for 30 seconds, or until vigorously bubbling.
- Pour the sauce into the greased cake pan.
- Arrange the apples on top of the sauce in a circular pattern. Pour cake batter on top of apples and smooth the top of the batter.
- Bake for 45-55 minutes, or until the cake is done (the top will spring back when gently poked).
- Cool for 10-15 minutes and loosen the sides of the cake by running a butter knife around the edge.
- Place a plate upside down on top of the pan, then invert the pan, flipping the cake onto the plate.
- Garnish slices with vanilla ice cream or whipped cream.
- Enjoy!
Nutrition Facts : Calories 533 calories, Carbohydrate 55 grams, Fat 34 grams, Fiber 3 grams, Protein 4 grams, Sugar 39 grams
CLASSIC PEAR UPSIDE-DOWN CAKE
Pear adds a twist to the usual upside-down cake - a delicious dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In medium bowl, combine powdered sugar and 3/4 cup butter; beat at low speed until crumbly. Add eggs 1 at a time, beating well at medium speed after each addition. Add vanilla; beat well. Add flour, cornmeal and baking powder; mix well.
- Place 1/4 cup butter in 9-inch round cake pan. Heat in oven for about 4 minutes or until butter is melted. Sprinkle brown sugar evenly over butter. Arrange pear slices over mixture in pan, slightly overlapping. Spoon and carefully spread cake batter over pears.
- Bake at 350°F. for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes. Invert onto serving plate. Serve warm or cool with whipped cream.
Nutrition Facts : Calories 440, Carbohydrate 53 g, Cholesterol 115 mg, Fat 4 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 13 g, ServingSize 1/12 of Recipe, Sodium 230 mg, Sugar 40 g
PINEAPPLE UPSIDE-DOWN CAKE
This retro pineapple upside-down cake makes a fun centrepiece for afternoon tea and brings back many childhood memories
Provided by Sara Buenfeld
Categories Afternoon tea, Snack, Treat
Time 55m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4.
- For the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top (reserving the syrup for later), then place 7 glacé cherries in the centres of the rings.
- Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp of the reserved pineapple syrup. Using an electric whisk, beat to a soft consistency.
- Spoon into the tin on top of the pineapple and smooth it out so it's level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.
Nutrition Facts : Calories 407 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.87 milligram of sodium
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20 EASY UPSIDE-DOWN CAKE RECIPES - DELISHABLY
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Author Claudia MitchellEstimated Reading Time 5 mins
- Pineapple Upside-Down Cake. Adjustments to the basic batter recipe. 1 can sliced pineapple, 21 oz., drained, maraschino cherries. None.
- Blueberry-Lemon Upside-Down Cake. Adjustments to the basic batter recipe. 1 pint blueberries tossed with 1/2 teaspoon lemon zest. Add 1 teaspoon lemon zest.
- Mango Upside-Down Cake. Adjustments to the basic batter recipe. 1 to 2 mangos, peeled, pitted and sliced, tossed with 1 teaspoon orange zest.
- Cherry Upside-Down Cake. Adjustments to the basic batter recipe. 2 cups cherries, pitted and halved. None.
- Peach Upside-Down Cake. Adjustments to the basic batter recipe. 4 to 5 peaches, pitted and sliced, tossed with 1 teaspoon cinnamon. Add 1 teaspoon cinnamon.
- Apple Upside-Down Cake. Adjustments to the basic batter recipe. 3 to 4 apples, peeled, seeded and sliced, tossed with 1 teaspoon cinnamon.
- Plum Upside-Down Cake. Adjustments to the basic batter recipe. 4 to 5 plums, pitted and sliced, tossed with 1 teaspoon cinnamon. None.
- Raspberry Upside-Down Cake. Adjustments to the basic batter recipe. 2 cups raspberries. Add 1/2 teaspoon almond extract.
- Papaya Upside-Down Cake. Adjustments to the basic batter recipe. 1 to 2 papayas, peeled, pitted and sliced. None.
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